Fish dippers with tomato sauce

4 servings

Ingredients

Quantity Ingredient
4 Plaice or sole fillets
Salt and freshly ground black pepper
1 Medium-size egg
1 teaspoon Dried mixed herbs
100 grams Natural colour dried breadcrumbs; (3 1/2oz)
2 teaspoons Ground paprika
200 millilitres Oil for frying; (7 floz)
1 Lemon; cut into quarters
Fresh sprigs of parsley
2 tablespoons Mayonnaise
4 tablespoons Tomato ketchup

Directions

FOR THE FISH FINGERS

TO SERVE

SAUCE

Using kitchen scissors, cut the fish into long strips across the grain.

Season with salt and pepper.

Break the egg into a shallow bowl. Add the mixed herbs and beat with a fork. Mix in the fish strips.

Put the breadcrumbs and paprika into a plastic food bag. Add 3 or 4 strips of fish and gently shake the bag to coat the fish strips evenly.

Lay the coated strips of fish on a large plate. Repeat with the rest of the fish, just coating a few pieces at a time.

Chill the fish in the fridge for about an hour, to set the crumbs. Mix the mayonnaise and tomato ketchup together.

Heat the oil in a deep frying pan for 3 - 5 minutes. It is hot enough when a cube of bread browns in 30 seconds.

Carefully place a few strips of fish into the oil with a fish slice. Cook for 2 or 3 minutes, turning once, until golden brown.

Remove with the fish slice and drain on kitchen towels. Fry the rest of the fish, reheating the oil in between.

Serve on a plate with the lemon quarters and garnish with parsley. Serve the tomato sauce in a small dish.

Converted by MC_Buster.

NOTES : Delicious home made fish fingers with a spicy dip.

Converted by MM_Buster v2.0l.

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